1tablespoonunsalted pistachiosor cashews or blanched almonds - sliced
15 to 16saffron strands(kesar) dissolved in 1 tablespoon warm milk
a few sliced unsalted pistachios for garnishing(pista)
Instructions
preparation to make corn kheer
Remove the corn kernels from 1 corn cob. Remove them carefully with a knife. You will need 1 cup corn kernels. Take the corn kernels in a grinder or blender jar.
Add 2 tbsp milk and grind to a semi fine paste.
making corn kheer
Heat 1/2 tbsp ghee in a pan.
Add the ground corn paste. Stir well and saute for 4 to 5 minutes on a low to medium flame.
Then add 2 cups milk. Stir and mix the milk very well with the sauteed corn paste.
In a small bowl, 1 tbsp warm milk + 15 to 16 saffron strands. Stir and keep aside.
Simmer the kheer mixture for 7 to 8 minutes on a low to medium flame. Do stir at intervals so that the bottom of the kheer does not scorch or burn.
Add 3 to 4 tbsp sugar or as per taste.
Simmer for some more minutes (3 to 4 minutes) till the kheer thickens a bit. Then add 1/2 tsp cardamom powder and 1 tbsp pistachios (sliced). You can also add chopped cashews or sliced blanched almonds instead of pistachios.
Mix very well. Switch off the flame. If any milk solids are stuck at the sides of the pan, then scrape them and add to the milk.
Serve corn kheer hot or warm. Garnish with some sliced pistachios while serving. You can even refrigerate the kheer once it comes to a room temperature. Do note that on cooling the kheer will thicken.